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Mint Raita

A fresh twist on the classic Raita. This recipe is so tasty, creamy and fresh - it's a great side dish to almost any meal.
Course Salad, Side Dish
Cuisine Indian
Keyword dinner, salad, Side dish, vegan, Vehetarian
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 4 people

Ingredients

  • 2 Eggplants
  • 1/2 Cucumber Diced
  • 1 tbsp Coriander Seeds
  • 1 tsp Mustard Seeds
  • 3 cloves Garlic Finely chopped
  • 5-7 tbsp Plant Yoghurt Soy or your preferred kind
  • 5-7 Fresh Mint Leaves Chopped
  • Salt to taste

Instructions

  • Put the eggplants in a preheated oven at 200 degrees Celsius (350 Fahrenheit) for around 20 minutes. When cooked, place the eggplants in a closed container for around 10 minutes (this makes the skin easier to peel off). 
    While the eggplants are cooling, rinse the cucumber and chop it into 1/2 inch dices.
    Peel the skin off the eggplants and cut them into squares. Put the eggplants into a bowl and mix in the cucumber, coriander seeds, mustard seeds, chopped mint leaves, diced garlic and salt. Stir everything together and mix in the yoghurt.
    Super easy vegan mint raita - get ready for a fresh and delicious vegan salad that's always a crowd pleaser. So good! | Munchyesta.com